Acar — a indonesian main course dish from Indonesia — featuring brined vegetable pickle, Southeast Asian condiment, bulk-preserved

Acar · Indonesian · Main Course

Acar

Born in Indonesia

“A vegetable pickle made for keeping—sealed in glass, ready to brighten any meal for a week straight.”

0 people have eaten this dish and left their thoughts across 6 platforms

9 in 10 mention long shelf life first

7 in 10 say it's worth it for the versatile with any meal

5 in 10 would come back the same week

Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026

The story the reviews tell

Acar is a vegetable pickle that travels through Maritime Southeast Asia—Indonesia, Malaysia, Singapore, Brunei—as a brined condiment made for keeping. Born from Indian achar and adapted to local taste, it lives in sealed glass jars in the refrigerator, ready to brighten any meal. Made in bulk batches, acar stretches across a week of eating without losing its purpose or snap.

What makes this version distinct

Acar (Indonesian pronunciation: [ˈat͡ʃar]) is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.

Signature elements

brined vegetable pickleSoutheast Asian condimentbulk-preservedrefrigerated storageIndian-influenced

What people love

  • long shelf life
  • versatile with any meal
  • easy bulk preparation

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